Spicy Cashew Dressing (Makes about 1¼ cups) | Molly Baz
- ½ cup salted, roasted cashews
- ¼ cup vegetable oil
- 3 Tbsp unseasoned rice vinegar
- ¾ tsp crushed red pepper flakes
- ¾ tsp fish sauce
- ¾ tsp honey
- 1 garlic clove
- kosher salt
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a blender until very creamy, smooth, and pourable. Taste the vinaigrette and season with salt.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
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Vegan Ranch Dressing | Ali Stafford
- 1 cup (135 g) raw cashews
- ¾ cup (176 g) ice water, plus more as needed
- 1½ (5 g) teaspoons Diamond Crystal kosher salt, see notes above
- ¼ cup (65 g) fresh lemon juice
- 1 garlic clove
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 teaspoon maple syrup
- ½ cup (20 g) chives
- Flaky sea salt, optional, to taste
In a high-speed blender combine the cashews, ice water, salt, lemon juice, garlic, olive oil, and maple syrup. Blend at low speed for 10 seconds, then turn the blender to its highest setting and blend for another 50 seconds.
The mixture should be completely smooth. Taste and adjust with a pinch of flaky sea salt if necessary. Add the chives, and blend on low for another 10 seconds.
The mixture will be slightly warm due to the intensity of the blending, and because of this, it’s difficult to accurately evaluate the flavor. Because of this, I recommend transferring it to a storage vessel and transferring it to the fridge for at least 2 hours before using. In this time, the ranch flavors will intensify and the dressing will thicken — you may want to thin the dressing with another tablespoon of water to make it a more pourable consistency before using. You may also want to add a pinch more kosher salt or flaky sea salt to taste.
